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Culinary Arts Diploma


The Culinary Arts Diploma is designed to prepare international students for employment as line cooks of third cooks in hotel kitchens, restaurants, catering companies, airport flight kitchens, trains, cruise ships, camps, and institutional kitchens.

Program Status:
Accepting applications

Start Length Credentials Campus Part- or Full-time
Continuous 2 years Diploma Broadway, Downtown Full-time

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Online Mail In Person
No online application at this time. Download and complete the (PDF) application/registration form and mail it to VCC Registrar's Office Visit us at one of our campus locations.

After you apply, you can check application status to see if all of the requirements have been met or to update contact information. Please use the temporary login ID and Personal Identification Number (PIN) that you used to complete your original online application.

Program Description

Program Description

The Culinary Arts Diploma is a 17-month program (plus breaks), equivalent to two-year full time studies. Upon successful completion of the Culinary Arts Diploma, graduates will be able to:

  1. Apply cookery skills and theoretical knowledge to the preparation, presentation and service of a range of dishes and beverages for a commercial hospitality environment.
  2. Evaluate product for consistency and accuracy in yield, flavour, texture, and overall appearance according to product specifications and standards.
  3. Plan, design and write menus for a culinary establishment that reflects nutritional and specific dietary needs.
  4. Adhere to industry health, safety and employment standards in preparation, and handling and storage of food and equipment.
  5. Adapt the knowledge, skills and attitudes necessary for success and sustainable professional practice in the culinary arts.
  6. Reflect on performance and practice to identify and develop advanced professional skills needed to further advance in the culinary industry.

The Culinary Arts Diploma focuses on practical skill development and is delivered primarily in VCC kitchens and food service outlets. Students spend one month in each of the teaching kitchens and service outlets where instructional activities include demonstration, hands-on practice, and group discussion. Culinary theory is taught in a classroom setting and uses a combination of lecture, class discussion, and independent study to promote the development of professional practice in the food industry.

A major emphasis of the diploma program is active student participation. Students are encouraged to become self-directed and responsible for their own learning and to come to class well prepared for active participation in classroom and kitchen activities.


Evaluation of Student Learning

Students are evaluated through written and practical exams, assignments, projects, and portfolios.

Students must receive a minimum 70% in each course to receive the Culinary Arts Diploma.

Students who do not achieve the 70% minimum required to pass a course are allowed to continue in the program and must enroll in make-up courses to meet the graduation requirements for the diploma.

Students who meet all the requirements for the Culinary Arts Diploma are eligible to take the ITA’s theoretical and practical exams required for the ITA Certificate of Qualification.


Admission Requirements

Admission Requirements

General

This program welcomes applications from Canadian citizens and permanent residents. Program options for international students can be found at VCC International.

As Vancouver Community College is a post-secondary institution committed to educating adult learners, applicants should be 16 years of age or older or a graduate of a secondary school.

Please note that you must submit official transcripts and educational documents to support your application; unfortunately, we cannot accept photocopies or fax versions.


Program Specific

Missing prerequisites? VCC offers courses in Adult Upgrading and English as an Additional Language to help you meet your goals.
  • Grade 10 English or equivalent

OR

  • Academic IELTS of 5.5 (no band lower than 5.0); TOEFL iBT 68, Canadian Language Benchmark Listening 7, Speaking 7, Reading 7, and Writing 6
  • Math 10 or equivalent

Upon acceptance:

The following must be provided to the Culinary Arts Department before the end of CULI 1501 Kitchen Orientation (the first course of the program):

·         Valid Food Safe Level 1 Certificate

Applicants must be able to physically handle; all seafood including but not limited to fish & shellfish, beef, lamb, pork, all types of poultry, all types of game, all dairy products, and all associated by-products required to meet the program outcomes. Any other known food allergies must be disclosed.

Applicants with a VCC Baking & Pastry Certificate or Baking & Pastry Red Seal Certificate may be exempt from CULI 1504 Baking Techniques.

Applicants with a Meat Cutter’s Red Seal Certificate may be exempt from CULI 1505 Butchery.


Recommended Characteristics:

It is strongly recommended that applicants consider the daily tasks associated with working in a professional kitchen.

  • Ability to communicate effectively in written and spoken English
  • Physical condition and stamina to meet the demands of the culinary industry e.g. lift 50lbs.
  • Ability to stand for long periods of time e.g. 5 hours or more
  • Good motor skill coordination
  • Ability to multi-task, with strong and efficient organizational and time management skills
  • Strong reading, comprehension and study skills
  • Work independently
  • Maturity
  • Interpersonal communication skills
  • Some creativity is an asset


Course Schedule

Courses Schedule

Fees and Other costs


Application Fee No Fee
Tuition Fee N/A - International fees apply
Student Union Fee $223
College Initiative Fee $187
Uniform Fee $410
Student Union Health Plan Fee $292
Student Union Dental Plan Fee $292
U-Pass Fee $656
Other Costs
As international cohorts are exclusively for international students, international fees apply throughout the duration of the program.


For book lists and prices, check Bookstore.


Fees are approximate and subject to change without notice. Students are responsible for any increase in fees if advanced payments are made. The application fee is non-refundable. Fees are refunded according to the refund policy. For further clarification, see withdrawals and refunds information page.

Info Sessions

Info Sessions





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Program Highlights

Program Highlights

Course Schedule

Courses Schedule

 

Term 1

(CULI 1501) Kitchen Orientation
course schedule schedule
5.0 credits course outline
(CULI 1502) Culinary Techniques
course schedule schedule
4.0 credits course outline
(CULI 1503) Garde Manger & Breakfast
course schedule schedule
4.0 credits course outline
(CULI 1504) Baking Techniques
course schedule schedule
4.0 credits course outline


Term 2

(CULI 1505) Butchery
course schedule schedule
4.0 credits course outline
(CULI 1506) Cook Chill Production Kitchen
course schedule schedule
4.0 credits course outline
(CULI 1507) Flavour Principles & Menus
course schedule schedule
1.0 credits course outline
(CULI 1508) Short Order Cafe
course schedule schedule
4.0 credits course outline
(CULI 1509) Catering
course schedule schedule
4.0 credits course outline


Term 3

(CULI 1526) Cook Chill Production Kitchen 2
course schedule schedule
4 credits course outline
(CULI 1528) Short Order Cafe 2
course schedule schedule
4 credits course outline


Term 4

(CULI 2501) Kitchen Management
course schedule schedule
1.0 credits course outline
(CULI 2502) Purchasing & Receiving
course schedule schedule
2.0 credits course outline
(CULI 2503) Restaurant Customer Service
course schedule schedule
2.0 credits course outline
(CULI 2504) Nutritional Menu Development
course schedule schedule
1.0 credits course outline
(CULI 2505) Advanced Cookery
course schedule schedule
2.0 credits course outline
(CULI 2506) Global & Vegetarian Cuisine
course schedule schedule
2.0 credits course outline
(CULI 2507) Advanced Baking
course schedule schedule
5.0 credits course outline
(CULI 2508) Restaurant Line Cooking
course schedule schedule
1.5 credits course outline
(CULI 2509) Appetizers & Platters
course schedule schedule
1.5 credits course outline
(CULI 2510) Advanced Butchery-Charcuterie
course schedule schedule
1.5 credits course outline


Term 5

(CULI 2511) Modern Cuisine
course schedule schedule
8.5 credits course outline
(CULI 2512) Culinary Practicum
course schedule schedule
3 credits course outline